Authentic home cooking from Italy, with US measurements. 
Seared Boiled Beef with Onions (Leftover Recipe)
This is a recipe my mom often makes—a great way to use up leftover boiled beef from making broth. It transforms leftovers into a new, flavorful dish that even those who don’t usually like boiled meat will enjoy. The preparation is simple: the beef is seared with onions and bay leaves, then a bit of broth is added and it cooks for another 10 minutes. At the end, add any leftover vegetables (I use just carrots). The beef becomes tender and flavorful, almost melting in your mouth. The red onion adds a pleasant sweetness, and my twist—balsamic vinegar—makes it irresistible.
Seared Boiled Beef with Onions (Leftover Recipe)
This is a recipe my mom often makes—a great way to use up leftover boiled beef from making broth. It transforms leftovers into a new, flavorful dish that even those who don’t usually like boiled meat will enjoy. The preparation is simple: the beef is seared with onions and bay leaves, then a bit of broth is added and it cooks for another 10 minutes. At the end, add any leftover vegetables (I use just carrots). The beef becomes tender and flavorful, almost melting in your mouth. The red onion adds a pleasant sweetness, and my twist—balsamic vinegar—makes it irresistible.
Open in Cookpad AppSteps
- 1
Peel the onion and slice it into wedges. In a skillet, add a generous drizzle of olive oil, the onion, and bay leaves. Sauté over medium heat for 5 minutes, stirring often.
- 2
Add the balsamic vinegar, beef, and nutmeg. Let everything cook together to develop flavor. Then add a ladle of broth or hot water and simmer for 10 minutes. Two minutes before the end of cooking, add the chopped carrots or any other leftover vegetables from the broth and continue cooking.
- 3
At the end, season with salt to taste and serve.
- 4
Tips
☑️ Store boiled beef in the refrigerator in a glass container for up to 2 days. - 5
☑️ If you like, you can increase the amount of balsamic vinegar or substitute it with wine vinegar.
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